This is the best banana bread recipe I’ve had!
This post is sponsored by Idaho Potatoes Commission. All opinions are my own.
I enjoy a gorgeous banana bread recipe and have had my fair share of experience testing them out through the years. From the dry and crumbly (no thank you) to a tender and moist banana bread (yum and thank you Starbucks banana bread).
After thinking it over and almost giving up on finding a great recipe, I decided to give it another go. This time, I wanted to switch things up a bit, so I added an unexpected ingredient to hopefully give it that texture I love. It worked! By adding in fluffy mashed potatoes, this easy banana bread recipe went from meh to wowza.
Think about this. We love fluffy mashed potatoes, and fluffy mashed potatoes make a wonderfully textured potato bread and also these tasty potato nuggets, so why not gussy up banana bread to give it that bit of that extra goodness we enjoy.
For me, my go-to potatoes are Idaho Potatoes, and I’m never without a stash of them in my pantry. (To make sure you are enjoying the best quality potatoes for your recipes, look for the certified grown in Idaho label.) So when I started testing my theory of adding mashed fluffy potatoes, I didn’t hesitate, and out came my bag of Idaho Potatoes!
For more great ideas and recipes, visit www.idahopotato.com.
Does banana bread taste better the next day?
Oh my yes! There is nothing like a freshly baked loaf of bread, but with banana bread, waiting to dive in a day or even 2 makes this bread even better.
How to keep it fresh?
To keep your bread fresh, simply wrap it in a plastic wrap, aluminum foil, or place in an airtight container kept at room temperature. This keeps the bread from drying out. You can also store it in the refrigerator for up to a week or freeze in freezer bags for up to 3 months.
Can I use this recipe to make muffins?
Yes, you can! Instead of using a 9×5 (or 8×5) loaf pan, you can also use a 12 count muffin tin, line with paper liners and bake away for about 30 minutes or until a toothpick inserted comes out clean.
How to make banana bread.
- 1 cup sugar
- 1/4 cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla
- 1 cup (2-3) mashed bananas
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon, ground
- 1/2 teaspoon nutmeg, ground
- 1 1/2 cups all-purpose flour
- 1 cup Idaho Potatoes, peeled, cooked and mashed
- 1/2 cup walnut pieces (optional)
- Preheat oven to 350°F. Grease and flour or use a baking non-stick spray to spray a 9x5 loaf pan.
- Using a stand mixer or handheld mixer, combine the sugar, oil, eggs, vanilla, and bananas together.
- Add in the salt, baking soda and powder, cinnamon, nutmeg, and all-purpose flour, mix on low until combined.
- Mix in mashed Idaho Potatoes, combining well. If using walnuts in the bread, you can fold into the banana mixture now.
- Pour batter into the prepared 9x5 loaf pan, if using walnuts on top of bread then sprinkle them on now.
- Bake in a preheated 350°F oven for 50 - 70 minutes or until a toothpick inserted comes out clean. Cool in pan for 5 - 10 minutes, then gently remove from pan and continue to cool on cooling rack.
To make muffins, use a 12-count muffin tin, line with paper liners, fill each cup ¾ full, bake at 350°F for 20 – 30 minutes or toothpick inserted comes out clean. Makes 10 – 12 muffins.
Keep covered for up to 5 days at room temperature or put in a freezer proof bag to freeze for up to 3 months.
Pre-slice bread and put in individual baggies for a quick grab and go snack or freeze individual slices to keep fresh longer.
Pecans can be substituted for walnuts.
Oven temperatures may vary, it is best to check for doneness at 50 minutes and then check every 5 minutes until done.
Nutrition Information:Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 273Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 37mgSodium: 346mgCarbohydrates: 42gFiber: 2gSugar: 22gProtein: 5g
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.